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Lemon Garlic Shrimp & Grits

Cheesy, buttery, creamy grits without gut-busting corn. Get the recipe.

Shrimp and grits make a delicious nourishing meal. And you can skip the corn with my Lectin Free Gourmet secret weapon -- rolled millet. Thanks to our friend at Big Green Organic for continuing to offer gut-friendly options for gluten free foods like this.

Shop for Big Green Organic rolled millet here. Use code Welcome10 to save 10% on your first order.

When I want grits, it's likely I'm craving something cheesy, salty, and creamy. Often, that can get a lectin free girl in trouble. But don't you just love when you can find easy swaps to make your favorite naughty favorites lectin free?

Let's make LFG shrimp and grits!


The Recipe

Lemon Garlic Shrimp & Grits

(serves 2)


10 Jumbo Wild Caught Shrimp (peeled and deveined)



2 Tbsp Olive Oil

2 Tbsp Lemon Juice

2 Garlic Cloves (minced)

1/4 tsp Salt

1/4 tsp Pepper


2 Tbsp Grassfed Ghee or Coconut Oil

2 Garlic Cloves (minced)

1 Cup Organic Heavy Cream or Coconut Cream

2 Cups Big Green Rolled Millet

1/2 Cup Parmigiano-Reggiano (finely grated)

Salt and Pepper to Taste


Green Onion (thinly sliced)

Fresh Italian Parsley

Step 1: TOSS shrimp in a bowl with marinade ingredients. MARINATE for 30 minutes.

Step 2: GRILL shrimp for two minutes on each side until pink and cooked through.

Step 3: MELT ghee or coconut oil in a skillet on medium heat.

Step 4: SAUTE garlic for 30 seconds.

Step 5: ADD cream. BOIL 1 minute. TURN off heat.

Step 6: STIR in rolled millet, cheese, salt and pepper until millet is thoroughly moistened.

To serve,

SPOON cheese grits onto two plates. TOP with grilled shrimp. GARNISH with sliced green onion and parsley. ENJOY!  

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